Recipe Paris-Brest style crisp

Name: Paris-Brest style crisp
Yield: 6 mot.personnes / 12 mot.parts
Ingredients: 50 g T55 flour; 50 g almond powder; 50 g Original american cream cheese 34% fat; 1 g salt; 50 g sugar; 45 g feuilletine; 140 g milk chocolate; 135 g cooked Cream Cheese streusel; 2 g salt; 90 g water; 90 g milk; 3,5 g salt; 7 g sugar; 70 g Elle & Vire gourmet butter 82% fat; 115 g T55 flour; 175 g eggs; 250 g Sublime, Cream with Mascarpone; 50 g 60% hazelnut praline

For
6 persons

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To prepare this dish

Ingredient list: Cream Cheese Steusel
50 g T55 flour
50 g almond powder
50 g Original american cream cheese 34% fat
1 g salt
50 g sugar; Crisp
45 g feuilletine
140 g milk chocolate
135 g cooked Cream Cheese streusel
2 g salt; Choux pastry
90 g water
90 g milk
3,5 g salt
7 g sugar
70 g Elle & Vire gourmet butter 82% fat
115 g T55 flour
175 g eggs; Sublime cream with praline
250 g Sublime, Cream with Mascarpone
50 g 60% hazelnut praline

Elle & Vire products used: Original american cream cheese 34% fat; Elle & Vire gourmet butter 82% fat; Sublime, Cream with Mascarpone

The recipe,
step by step

1
Cream Cheese Steusel

Whisk the ingredients together using a mixer. Bake at 160°C (320°F) for 15 mn.
2
Crisp

Melt the chocolate and add the remaining ingredients. Fill oval ring moulds (25 g per bar).
3
Choux pastry
Bring the water, milk, salt, sugar and butter to the boil.
Add the flour and dry out the paste. Slowly add the eggs using a mixer. Pipe mini-choux and sprinkle plain ground almonds on top.
Bake in a deck oven at 180°C (356°F) (releasing valve open).
If using a fan-assisted oven, freeze the choux paste then place in the oven at 260°C (500°F) and turn the oven off.
Leave the choux pastry to rise (releasing valve closed) then turn the oven on to 170°C (338°F) without opening the oven.
4
Sublime cream with praline

Whip the Sublime cream then add the praline.
5
Assembly

Using a star shaped nozzle, pipe the Sublime cream with praline onto the crisps. Add the mini choux and garnish the cream rosettes with hazelnut praline 60%. Finish by adding another layer of choux and Sublime cream with praline.